Fall Lamb And Vegetable Stew

• 2 pounds lamb stew meat
• 2 each tomatoes
• 1 each yellow summer squash
• 1 each zucchini
• 1 each potatoes
• 1 each mushrooms, canned can, sliced
• 1/2 cup sweet bell peppers chopped
• 1 cup onions chopped
• 2 teaspoons salt
• 1 each garlic cloves, crushed
• 1/2 teaspoon thyme leaves
• 1 each bay leaves
• 2 cups stock chicken
• 2 tablespoons butter
• 2 tablespoons flour, all-purpose

1. Peel, seed, and chop tomatoes.
2. Slice summer squash and zucchini.
3. Dice potatoes.
4. Place lamb and vegetables in crockpot.
5. Mix salt, garlic, thyme, and bay leaf into stock; pour over lamb and vegetables.
6. Cover and cook on low 8 hours.
7. (Don't peek.
8. Lifting the lid prolongs cooking time.)
9. Turn to high.
10. Blend flour and butter, then shape into small balls.
11. Drop into stew and cook, stirring several times, until thickened.
12. Serve over hot noodles or rice.

lamb stew meat, tomatoes, zucchini, potatoes, mushrooms, sweet bell peppers, onions, salt, garlic, thyme, bay leaves, chicken, butter, flour

Taken from recipeland.com/recipe/v/fall-lamb-vegetable-stew-2589 (may not work)